Spinach soup with Parmesan egg
Last Updated on
ingredients
2 butter 1 pk shallots 400 g frozen spinach 1 liter vegetable broth 1 pk potato 1 clove garlic 2 dl milk pk freshly ground nutmeg
Parmesan egg
1 pk egg 2 tbsp grated parmesan cheese pk pinch of water
progress in video above
1.
In a saucepan, fry the shallots in butter
2.
Pour in a little stock and add the frozen spinach.
3.
Add the diced potato and top up with the remaining stock.
4.
Bring to the boil and cook for 15 minutes.
5.
Add the pressed garlic.
6.
Add milk and bring to the boil again.
7.
Mix the soup to a smooth cream.
8.
Add the nutmeg to the spinach soup.
9.
Prepare the parmesan egg – break the egg into a glass, add a pinch of water and grated parmesan. Crumble.
10.
Pour into the soup and stir.
11.
Wait for it to come to the boil and set aside.
12.
Serve with fresh spinach leaves sprinkled with Parmesan cheese.
